Pub Style Pickled Eggs Recipe
A tangy, savory snack featuring hard-boiled eggs pickled in a spiced vinegar brine, perfect for pub-style gatherings or as a protein-packed appetizer.
Ingredients
- 12 large eggs
- 2 cups white vinegar or apple cider vinegar
- 1 cup water
- ½ cup white sugar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 bay leaves
- 1 small onion thinly sliced (optional)
- 2-3 cloves garlic smashed
- 1 tsp red pepper flakes optional
- 1 small beet peeled and sliced (optional for pink eggs)
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 10-12 minutes, then transfer to an ice bath for 5 minutes.
- Peel the eggs: Gently peel eggs under running water and set aside.
- Make the brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaves, garlic, and red pepper flakes (if using). Bring to a boil, stirring until sugar and salt dissolve. Cool slightly.
- Pack the jars: Sterilize a quart-sized mason jar. Layer eggs, onion, and beet slices (if using) in the jar.
- Add the brine: Pour warm brine over eggs, ensuring they’re submerged. Leave 1/2 inch headspace. Seal the jar.
- Pickle: Refrigerate for at least 1 week, shaking occasionally for even flavor.
Notes
- Storage: Refrigerate for up to 3-4 months. Keep eggs submerged in brine.
- Spicy Variation: Add jalapeño slices for extra heat.
- Colorful Eggs: Use beets for pink eggs or turmeric for yellow.
- Serving Idea: Slice and serve on salads or with crackers.